Ingredients:
250 gm / 8.8 oz dates
50 gm /1.76 oz strong tea
½ tsp sodium bi-carbonate/ Cooking Soda
155 gm/ 5.46 oz  butter
90 gm/ 3.17 oz  flour
2 eggs
90 gm / 3.17 oz powder sugar
2 tbsp sweet sherry/orange juice
40 gm / 1.41 oz walnuts

Method:
Grease and line a loaf pan – 4x9 inches with buttered butter paper.  Combine dates, tea and soda bi-carb in a bowl.  Cover and store over night. Cream the butter and sugar till fluffy.  Add egg yolks and beat till mixed.  Beat in flour, walnuts and overnight date and tea mixture. Beat egg whites stiff with clean and dry beaters.  Fold into the mixture with the cut and fold method.  Pour into tin.  Bake for 45 to 50 minutes at 160 ^o C/ 320 ^o F to an hour (till a knife inserted comes out clean).
Serve slightly warm.

Recipe source Mehernosh Khajotia - Savvy cookbook oct 2007